About this recipe:This is a delicious and simple vegetarian main course. Acorn squash is stuffed with seasoned rice and baked to perfection.
2 acorn squash, halved and seeded
175g dry corn bread stuffing mix
2 teaspoons butter
1 onion, diced
1 clove garlic, finely chopped
75g chopped fresh mushrooms
45g long grain rice
45g wild rice
2 sprigs fresh sage, chopped
475ml vegetable stock
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat an oven to 180 C / Gas 4. Lightly grease 2 baking tins and place the cleaned-out squash, cut sides down, into the tins. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
Make the stuffing mix as instructed on the package and set aside.
Melt the butter over medium heat in a saucepan and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms and cook and stir until they give up their juice, about 5 more minutes. Add the rice and sage and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
Lightly mix the cooked rice mixture with the stuffing in a bowl and pile the mixture into the centres of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
Dry corn bread stuffing mix can be purchased online.